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Aboard the L Train

Photo: Yana Paskova (The New York Times)


Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.

• Life is filled with "the cool kids" -- but it's safe to say dining on the subway is about as cool as it gets. We've always wanted to eat a six-course lunch on the L train! (The New York Times

• Speaking of insidery, here's a bit of industry fodder for ya: Chez Panisse's David Tanis to write for the NY Times. Something tells us it may take more than a platter of figs... (SF Gate

• Will David Tanis still spend half the year in Paris if he's writing for an American paper? We would! Here's an au courant look at the 10 Best Restaurants in Paris, according to Brits we trust. (The Guardian)

Do You Live in a Food Desert?  10 Best Restaurants in Paris

Map: USDA (via Alex Howard for and Photo: The Guardian

• With Amanda's wise words on cooking time and Google's new recipe search still on our minds, we were thrilled to see Michael Ruhlman mount a similar soap box and explain What Thirty-Minute Meals Really Mean. (Huffington Post)

• You always wondered why your neighborhood felt foodless? Well, we ask you: do you live in a food desert? A nifty map gives visual meaning to your food community. (Good)

Let's Get La Empanada Truck on the Road!  Let's Get La Empanada Truck on the Road!

• Many chefs dream of ditching their restaurant post in favor of a food truck. A lucrative but now equally competitive proposition, these Floridians turned to Kickstarter to make their dream a reality. Throw in a handful of empanadas, of course (check out their video below).

• Last, but not remotely least, an update from the James Beard Awards: we are super proud to announce that last night (after work, of course), our very own Amanda Hesser took home the win in the General Cooking category for The Essential New York Times Cookbook: Classic Recipes for a New Century (W.W. Norton & Company)! A huge huzzah to Amanda and her contribution to culinary history. 

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